Apple, Peach, Apricot, or Orange Fritters

8 to 12 minutes

Method

Pare and core without dividing the apples, slice them in rounds the full size of the fruit, dip them into the same batter as that directed for the preceding fritters, fry them a pale brown, and let them be very dry. Serve them heaped high upon a folded napkin, and strew sifted sugar over them. After having stripped the outer rind from the oranges, remove carefully the white inner skin, and in slicing them take out the pips; then dip them into the batter and proceed as for the apple fritters. The peaches and apricots should be merely skinned, halved and stoned before they are drawn through the batter, unless they should not be fully ripe, when they must first be stewed tender in a thin syrup.

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